Posts in : oil
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- Posted by elimam
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Prep Time 15 minutes Cook Time 30 minutes Servings servings
Ingredients- 1 can tomato paste
- 1 tablespoon honey
- 1 teaspoon dried basil
- 1 tablespoon Italian seasoning
- 1 loaf frozen bread dough thawed
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon parmesan cheese
Prep Time 15 minutes Cook Time 30 minutes Servings servings
Ingredients- 1 can tomato paste
- 1 tablespoon honey
- 1 teaspoon dried basil
- 1 tablespoon Italian seasoning
- 1 loaf frozen bread dough thawed
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon parmesan cheese
Instructions-
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
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In a bowl, blend the tomato paste, honey, and basil.
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Knead the Italian seasoning into the frozen bread dough, and roll into a 12-inch circle on the prepared baking sheet. With a fork, poke holes in the surface of the dough. Drizzle with olive oil. Brush with the tomato paste mixture. Sprinkle with Parmesan cheese.
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Bake 30 minutes in the preheated oven, until the bread is lightly browned.
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- Posted by elimam
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Prep Time 10 minutes Cook Time 5 minutes Servings servingsIngredients- 1/4 cup Extra Virgin Olive Oil
- 4 cloves garlic minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon paprika
- 1 pound medium shrimp peeled and deveined
- 2 tablespoons dry sherry or lemon juice
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped Italian flat leaf parsley
Prep Time 10 minutes Cook Time 5 minutes Servings servingsIngredients- 1/4 cup Extra Virgin Olive Oil
- 4 cloves garlic minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon paprika
- 1 pound medium shrimp peeled and deveined
- 2 tablespoons dry sherry or lemon juice
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped Italian flat leaf parsley
Instructions- Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
- Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.
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- Posted by elimam
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Prep Time 30 minutes Cook Time 10 minutes Servings brikIngredients- 1 tablespoon butter
- 1 small onion finely chopped
- 2 cans tuna packed in oil drained
- 2 tablespoons chopped fresh parsley
- 1 tablespoon capers or to taste
- 2 tablespoons grated Parmesan cheese
- salt and pepper to taste
- 10 sheets phyllo dough
- 1 quart Extra Virgin Olive Oil for frying
- 1 lemon cut into wedges
Prep Time 30 minutes Cook Time 10 minutes Servings brikIngredients- 1 tablespoon butter
- 1 small onion finely chopped
- 2 cans tuna packed in oil drained
- 2 tablespoons chopped fresh parsley
- 1 tablespoon capers or to taste
- 2 tablespoons grated Parmesan cheese
- salt and pepper to taste
- 10 sheets phyllo dough
- 1 quart Extra Virgin Olive Oil for frying
- 1 lemon cut into wedges
Instructions- Melt the butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Transfer the onion to a mixing bowl, and stir in the tuna, parsley, capers, and Parmesan cheese; season to taste with salt and pepper.
- Cut the phyllo sheets in half lengthwise, ending up with long, narrow sheets. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Lightly brush the last inch of phyllo with water to seal. Repeat with the remaining filling and phyllo dough.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry the brik in the preheated oil in batches until golden brown and crispy, about 3 minutes. Drain the brik on a paper towel-lined plate. Serve with lemon wedges.
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- Posted by elimam
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- in Uncategorized
Prep Time 15 minutes Cook Time 35 minutes Servings servingsIngredients- 1 1/2 cups Extra Virgin Olive Oil
- 3/4 cup minced garlic
- 4 cans anchovy fillets packed in olive oil drained
- 3 cans sardines packed in olive oil drained
- 1 cup butter
Prep Time 15 minutes Cook Time 35 minutes Servings servingsIngredients- 1 1/2 cups Extra Virgin Olive Oil
- 3/4 cup minced garlic
- 4 cans anchovy fillets packed in olive oil drained
- 3 cans sardines packed in olive oil drained
- 1 cup butter
Instructions- Place the canola oil in a skillet and heat over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add the butter, anchovies, and sardines. Cook and stir until well blended, 10 to 15 minutes. Serve warm.
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- Posted by elimam
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Prep Time 15 minutes Cook Time 45 minutes Servings servingsIngredients- 1 mango peeled, seeded and diced
- 1 avocado peeled, pitted, and diced
- 4 medium tomatoes diced
- 1 jalapeno pepper seeded and minced
- 1/2 cup chopped fresh cilantro
- 3 cloves garlic minced
- 1 teaspoon salt
- 2 tablespoons fresh lime juice
- 1/4 cup chopped red onion
- 3 tablespoons Extra Virgin Olive Oil
Prep Time 15 minutes Cook Time 45 minutes Servings servingsIngredients- 1 mango peeled, seeded and diced
- 1 avocado peeled, pitted, and diced
- 4 medium tomatoes diced
- 1 jalapeno pepper seeded and minced
- 1/2 cup chopped fresh cilantro
- 3 cloves garlic minced
- 1 teaspoon salt
- 2 tablespoons fresh lime juice
- 1/4 cup chopped red onion
- 3 tablespoons Extra Virgin Olive Oil
Instructions- In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
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- Posted by elimam
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Prep Time 10 minutes Cook Time 10 minutes Servings slicesIngredients- 1 loaf crusty Italian bread cut diagonally into serving slices
- 1/2 cup Extra Virgin Olive Oil
- 14.5 ounce Petite Tomatoes Diced
- 1/2 cup chopped sweet onion
- 2 tablespoons chopped fresh basil leaves
- 1/2 teaspoon finely chopped garlic
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 cups shredded part-skim mozzarella cheese
Prep Time 10 minutes Cook Time 10 minutes Servings slicesIngredients- 1 loaf crusty Italian bread cut diagonally into serving slices
- 1/2 cup Extra Virgin Olive Oil
- 14.5 ounce Petite Tomatoes Diced
- 1/2 cup chopped sweet onion
- 2 tablespoons chopped fresh basil leaves
- 1/2 teaspoon finely chopped garlic
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 cups shredded part-skim mozzarella cheese
Instructions- Preheat oven to 400 degrees F. Brush both sides of each bread slice with oil. Place slices on baking sheet; bake 5 minutes on each side, or until golden brown.
- Combine tomatoes, onion, basil, garlic, salt and pepper; mix well. Spoon evenly divided portions onto each slice of toast. Sprinkle with cheese.
- Bake 3 minutes, or until cheese is melted.
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- Posted by elimam
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- in Uncategorized
Prep Time 10 minutes Cook Time 120 minutes Servings cupsIngredients- 2 large tomatoes finely chopped
- 5 green onions chopped
- 3 tablespoons Extra Virgin Olive Oil
- 3 1/2 tablespoons tarragon vinegar
- 1 can chopped green chile peppers
- 1 can chopped black olives
- 1 teaspoon garlic salt
- 1 teaspoon salt
- any beans and avocado (optional)
Prep Time 10 minutes Cook Time 120 minutes Servings cupsIngredients- 2 large tomatoes finely chopped
- 5 green onions chopped
- 3 tablespoons Extra Virgin Olive Oil
- 3 1/2 tablespoons tarragon vinegar
- 1 can chopped green chile peppers
- 1 can chopped black olives
- 1 teaspoon garlic salt
- 1 teaspoon salt
- any beans and avocado (optional)
Instructions- In a medium bowl, mix together tomatoes, green onions, olive oil, tarragon vinegar, green chile peppers, black olives, garlic salt and salt. Cover and refrigerate 2 hours or overnight before serving.
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- Posted by elimam
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Servings servingsIngredients- 20 ounces cheese tortellini
- 1/3 cup red wine vinegar
- 3/4 cup Extra Virgin Olive Oil
- 1 1/2 tablespoons prepared Dijon-style mustard
- 2 cloves garlic minced
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 4 green onions thinly sliced
- salt to taste
- ground black pepper to taste
- 1 cup black olives
- 6 tablespoons grated Parmesan cheese
Servings servingsIngredients- 20 ounces cheese tortellini
- 1/3 cup red wine vinegar
- 3/4 cup Extra Virgin Olive Oil
- 1 1/2 tablespoons prepared Dijon-style mustard
- 2 cloves garlic minced
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 4 green onions thinly sliced
- salt to taste
- ground black pepper to taste
- 1 cup black olives
- 6 tablespoons grated Parmesan cheese
Instructions- Cook tortellini according to package directions--al dente.
- While tortellini is cooking, prepare marinade. Combine vinegar, mustard, garlic, basil, chopped parsley, onions, and salt and pepper to taste.
- Drain tortellini and rinse in cold water. Pour marinade over tortellini, add olives (and optional ingredients, see above) and refrigerate. When ready to serve, add Parmesan and some fresh parsley for garnish, if desired. Serve with toothpicks.
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- Posted by elimam
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Prep Time 5 minutes Cook Time 160 minutes Servings cupsIngredients- 2 cups canned garbanzo beans drained
- 1/3 cup tahini (sesame-seed paste)
- 3 tablespoons marmalade
- 3 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/8 teaspoon ground cumin
Prep Time 5 minutes Cook Time 160 minutes Servings cupsIngredients- 2 cups canned garbanzo beans drained
- 1/3 cup tahini (sesame-seed paste)
- 3 tablespoons marmalade
- 3 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/8 teaspoon ground cumin
Instructions- Place all ingredients in blender or food processor container and process on slow to medium speed until all ingredients are pureed.
- Cover and refrigerate for several hours to allow flavors to blend.
- Remove from refrigerator 15 to 30 minutes before serving.
- Drizzle with additional olive oil if desired. Serve with pita chips, sesame crackers or cut fresh vegetables.
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- Posted by elimam
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Prep Time 30 minutes Cook Time 180 minutes Servings servingsIngredients- 3 jars marinated artichoke hearts undrained
- 1 jars roasted red bell peppers drained and sliced
- 1 can black olives drained
- 1 pound smoked provolone cheese diced
- 1/3 cup Extra Virgin Olive Oil
- 1/2 cup Balsamic Vinegar
- 1/2 teaspoon dried oregano
- 1 clove garlic finely chopped
- 1 pinch salt and pepper to taste
- 8 fresh basil leaves cut into thin strips
Prep Time 30 minutes Cook Time 180 minutes Servings servingsIngredients- 3 jars marinated artichoke hearts undrained
- 1 jars roasted red bell peppers drained and sliced
- 1 can black olives drained
- 1 pound smoked provolone cheese diced
- 1/3 cup Extra Virgin Olive Oil
- 1/2 cup Balsamic Vinegar
- 1/2 teaspoon dried oregano
- 1 clove garlic finely chopped
- 1 pinch salt and pepper to taste
- 8 fresh basil leaves cut into thin strips
Instructions- Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.
- In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
- To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.
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Aug 1, 2016